- No Violations Were Observed
|
09/12/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Walk in cooler back of establishment by exit door. **Warning**
- Basic - Plumbing system in disrepair. At least 2 drain lines disconnected in outside bar area in far corner, standing water below. **Warning** At callback- manager at Suite has contacted Coke, drain lines are still not repaired according to manager. At callback - lines disconnected but establishment does not use.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cooked pasta 53°, blue cheese 53°, cooked pasta 49°, blue cheese feta, cooked pepper, mozzarella, tiramisu, Mozerella, bow tie pasta, butter, whipping cream 50-53°, has been in cooler over night according to cook. soft cheese, cut tomatoes, chick peas lettuce 53°, chicken wings, egg wash, mozzarella sticks 50-54° prepped earlier, less than 4 hours prior according to cook. **Warning** At callback - chickpeas, cut lettuce, feta, cut tomatoes 42-43° in reach in cooler prep table top across from slicer. Egg wash, mozzarella sticks 46-47° 2 containers of raw chicken in reach in cooler across from fryers 46-47°, items were placed in reach in cooler at opening according to employee. At callback - tomatoes cut 53°, mozzarella 53° garlic butter 73° prep under microwave. Cooked pasta 54° in reach in cooler drawers in prep under microwave. Chicken raw 41-43° middle cooler prep
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in coolers across from stove ambient 49°, reach in cooler across from cook line close to dishwashing area 50° ambient. **Warning** At callback- Reach in cooler across from fryers ambient 50°, cooler was closed and by end of inspection cooler was reading 42° ambient, food reach in cooler across from microwave was temping between 42-43°. At callback - Reach in cooler across from slicer ambient 54-55°
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. On milk, buttermilk containers opened approx 2-3 days ago according to cook. **Warning** At callback - container of milk opened two days ago according to employee, container of sour cream not date marked in reach in cooler. Employee voluntarily discarded sour cream. At callback - no date marked on Mascarpone cheese, employee did not know when it was opened, voluntarily discarded.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Employee in pizza prep area said he contacted manager, but CFM did not send any proof during inspection. **Warning** At callback- no certified food manager on site, 3 employees working. At callback- no manager on site, employees can not show any manager certifications available. Employee can only show a score release form, but no certificate or proof of passing score.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in bar, sink across from triple sink, also sink by dishwashing area, and paper towels missing at all hand sinks in bar area of Suite. **Warning** At callback - no paper towels at any sink in suite bar areas, no paper towels at hand sink next to dishwasher. At callback - no paper towels at sink by cook line, sink by prep table by walk in cooler, sink across from pizza ovens.
- Intermediate - No soap provided at handwash sink. At hand sinks throughout in bar areas of suite. **Warning** At callback- no soap in any hand sinks in bar area of suite. At callback- no soap at hand sink end of cook line in Librettos, at bars in Suite.
|
09/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. tomatoes cut 53°, mozzarella 53° garlic butter 73° prep under microwave. Cooked pasta 54° in reach in cooler drawers in prep under microwave. Chicken raw 41-43° middle cooler prep **Admin Complaint**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. No date marked on Mascarpone cheese in reach in cooler near back door. **Admin Complaint**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler across from slicer ambient 54-55° **Admin Complaint**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. No manager on site, employees can not show any manager certifications available. Employee can only show a score release form, but no certificate or proof of passing score. **Admin Complaint**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. no paper towels at sink by cook line, sink by prep table By walk in cooler, sink across from pizza ovens in Librettos **Admin Complaint**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager of Suite and employees at Librettos have no proof of any training. **Admin Complaint**
- Intermediate - No soap provided at handwash sink. no soap at hand sink end of cook line in Librettos, at bars in Suite. **Admin Complaint**
|
09/10/2014 | Complaint Partial | Administrative complaint recommended |
- Basic - Drain cover(s) missing. Under prep table outside of walk in cooler back of kitchen. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Walk in cooler back of establishment by exit door. **Warning**
- Basic - Floor area(s) covered with standing water. Standing water in corner of outside bar in suite area, far side of bar, drain pipes disconnected according to employee. **Warning** At callback- towels are put down to soak up water, but floor has not been cleaned and sanitized, area of bar has a foul smell.
- Basic - Plumbing system in disrepair. At least 2 drain lines disconnected in outside bar area in far corner, standing water below. **Warning** At callback- manager at Suite has contacted Coke, drain lines are still not repaired according to manager.
- High Priority - Drinks stored in ice used for drinks. Can of red bull in ice in main bar area of suite. Ice voluntarily discarded **Warning** At callback- can removed but glass stored in drink ice in main bar area of suite. Manager voluntarily discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cooked pasta 53°, blue cheese 53°, cooked pasta 49°, blue cheese feta, cooked pepper, mozzarella, tiramisu, Mozerella, bow tie pasta, butter, whipping cream 50-53°, has been in cooler over night according to cook. soft cheese, cut tomatoes, chick peas lettuce 53°, chicken wings, egg wash, mozzarella sticks 50-54° prepped earlier, less than 4 hours prior according to cook. **Warning** At callback - chickpeas, cut lettuce, feta, cut tomatoes 42-43° in reach in cooler prep table top across from slicer. Egg wash, mozzarella sticks 46-47° 2 containers of raw chicken in reach in cooler across from fryers 46-47°, items were placed in reach in cooler at opening according to employee.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in coolers across from stove ambient 49°, reach in cooler across from cook line close to dishwashing area 50° ambient. **Warning** At callback- Reach in cooler across from fryers ambient 50°, cooler was closed and by end of inspection cooler was reading 42° ambient, food reach in cooler across from microwave was temping between 42-43°
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. On milk, buttermilk containers opened approx 2-3 days ago according to cook. **Warning** At callback - container of milk opened two days ago according to employee, container of sour cream not date marked in reach in cooler. Employee voluntarily discarded sour cream.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Employee in pizza prep area said he contacted manager, but CFM did not send any proof during inspection. **Warning** At callback- no certified food manager on site, 3 employees working.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Spatulas above triple sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in bar, sink across from triple sink, also sink by dishwashing area, and paper towels missing at all hand sinks in bar area of Suite. **Warning** At callback - no paper towels at any sink in suite bar areas, no paper towels at hand sink next to dishwasher.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager of Suite and employees at Librettos have no proof of any training. **Warning**
- Intermediate - No soap provided at handwash sink. At hand sinks throughout in bar areas of suite. **Warning** At callback- no soap in any hand sinks in bar area of suite.
- Intermediate - Slicer blade guard soiled with old food debris. Slicer end of cook line across from microwave **Warning**
|
07/09/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Drain cover(s) missing. Under prep table outside of walk in cooler back of kitchen. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Walk in cooler back of establishment by exit door. **Warning**
- Basic - Floor area(s) covered with standing water. Standing water in corner of outside bar in suite area, far side of bar, drain pipes disconnected according to employee. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. On shelf above prep across from cookline. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Plumbing system in disrepair. At least 2 drain lines disconnected in outside bar area in far corner, standing water below. **Warning**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Next to soda fountain in server inspection. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of flour per employee under prep table by walk in cooler. **Warning**
- High Priority - Drinks stored in ice used for drinks. Can of red bull in ice in main bar area of suite. Ice voluntarily discarded **Warning**
- High Priority - Live, small flying insects in food preparation area. Multiple small flies in back of kitchen and in outdoor bar area of suite by standing water. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cooked pasta 53°, blue cheese 53°, cooked pasta 49°, blue cheese feta, cooked pepper, mozzarella, tiramisu, Mozerella, bow tie pasta, butter, whipping cream 50-53°, has been in cooler over night according to cook. soft cheese, cut tomatoes, chick peas lettuce 53°, chicken wings, egg wash, mozzarella sticks 50-54° prepped earlier, less than 4 hours prior according to cook. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Container of Raw whole shell eggs over container of sour cream in stand up reach in cooler, corrected by cook. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. cooked pasta 53°, blue cheese 53°, cooked pasta 49°, blue cheese feta, cooked pepper, mozzarella, tiramisu, Mozerella, bow tie pasta, butter, whipping cream 50-53°, in cooler overnight according to manager. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in coolers across from stove ambient 49°, reach in cooler across from cook line close to dishwashing area 50° ambient. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. On milk, buttermilk containers opened approx 2-3 days ago according to cook. **Warning**
- Intermediate - Employee dumping mop water in the food preparation sink. Employee stated he does not know where mop sink is, uses prep sink to fill up and dump mop water. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Employee in pizza prep area said he contacted manager, but CFM did not send any proof during inspection. **Warning**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Spatulas above triple sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in bar, sink across from triple sink, also sink by dishwashing area, and paper towels missing at all hand sinks in bar area of Suite. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager of Suite and employees at Librettos have no proof of any training. **Warning**
- Intermediate - No soap provided at handwash sink. At hand sinks throughout in bar areas of suite. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Establishment has time marking system for pizzas but does not have a written plan. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. Slicer end of cook line across from microwave **Warning**
|
07/08/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom. Pizza side. **Warning**
- Basic - Plumbing system in disrepair. Four counter drain lines at bar and one soda gun holster not attached properly to drain. **Warning At callback - drain lines in corner of outside bar area disconnected, standing water below.
- Basic - Soil residue build-up on nonfood-contact surface. Lime scale at bar dish machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Trey not at restaurant. 2 cooks a dish washer and server/ cashier on site. **Warning** At callback- 2 cooks dishwasher, server/cashier on site.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bar employees. **Warning** At callback- no proof of training for any employees on pizza or suite side.
|
07/08/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Covered waste receptacle not provided in women''s bathroom. Pizza side. **Warning**
- Basic - Equipment in poor repair. Left pizza make table center door. **Warning**
- Basic - Plumbing system in disrepair. Four counter drain lines at bar and one soda gun holster not attached properly to drain. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Lime scale at bar dish machine. **Warning**
- High Priority - Live, small flying insects in food preparation area. 10 flies observed at outside bar near soda guns. In trash can. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In upper compartment of ice machine around edges and on chutes. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Trey not at restaurant. 2 cooks a dish washer and server/ cashier on site. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bar employees. **Warning**
- Intermediate - Soda gun soiled. Near first aid kit in kitchen. All at outside bar (suite). One at outside bar has foreign material in lines of gun. Three at inside bar. **Warning**
|
5/8/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Togo bowl in flour. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Underside of small hand wash sink at elevated inside bar where paper towels would be dispensed. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. Pizza side. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Male employee in blue shirt. **Warning**
- Basic - Equipment in poor repair. Left pizza make table center door. **Warning**
- Basic - Food stored on floor. Sour mix concentrate BIB near locked walk-in cooler. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Left make table. **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Near dish machine. Near soda on pizza side. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Half full water bottle in beer cooler. **Warning**
- Basic - Pizza peel stored on top of soiled oven between uses. Metal peels. **Warning**
- Basic - Plumbing system in disrepair. Four counter drain lines at bar and one soda gun holster not attached properly to drain. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Lime scale at bar dish machine. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. After eating in a non prep area male employee with blue shirt took food cooking on the stove off without washing hands first. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee in blue shirt went to make salads without gloves directly grabbing lettuce. Lettuce discarded. Added gloves and remade. **Corrected On-Site** **Warning**
- High Priority - First aid supplies improperly stored. First aid box is located above an empty ice bin that has a soda gun next to it indicating it is used for drink ice. Please relocate first aid or ice bin. **Warning**
- High Priority - Live, small flying insects in food preparation area. 10 flies observed at outside bar near soda guns. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 47°. Ham 45°. Cut tomato 48°. Feta 46°. In left make table. Corrective action, Items moved to walk-in cooler. Garlic butter 75°. On counter near burner stoves. Garlic butter was removed from refrigeration at 10:30. It needs to be used or disposed by 2:30. Chicken wings 50°. Cheese sticks 48°. Egg wash 54°. In make table on cook line closest to office. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Chicken wings 8 qt cambro, cheese sticks third pan, egg wash small amount in third pan. **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 parts per million. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. On top of cans under prep table by pizza oven. Yellow liquid and fresh scent. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In upper compartment of ice machine around edges and on chutes. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. On underside pizza side. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to dish machine. Racks stacked in front of hand wash sink. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Trey not at restaurant. 2 cooks a dish washer and server/ cashier on site. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near dish machine. By first aid kit. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bar employees. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Left make table 47°. **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Near dish machine. **Warning**
- Intermediate - Soda gun soiled. Near first aid kit in kitchen. All at outside bar (suite). One at outside bar has foreign material in lines of gun. Three at inside bar. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. On top of cans under prep table by pizza oven. **Warning**
|
5/7/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates and dishes on dish rack.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottle of water throughout kitchen. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink above pizza prep table. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups and plastic bins wet nesting on dish racks in kitchen.
- Basic - Equipment in poor repair. Reach in cooler on cook line cold holding at 48° across from reach in freezer. **Repeat Violation**
- Basic - Food stored in dry storage area not covered. Pasta on dry storage rack left open.
- Basic - Food stored in undrained ice. Hard boiled eggs and cooked pasta left in bins full of ice water. Operator discarded items. **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice machine.
- Basic - In-use wet wiping cloth/towel used under cutting board. On prep table near walk in cooler. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza prep cooler across from pizza ovens. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at server area, sink near walk in cooler, sink near dish machine, and at sinks in Suite bar area.
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Single-service articles not stored at least 6 inches above the floor. Single serve cups on floor next to pizza display and on floor near beer cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. Single serve plates and trays on rack near rear entrance to kitchen.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Scallops 50°, shrimp 48°, and egg wash 48° in reach in cooler across from reach in freezer. Operator discarded items. **Repeat Violation**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic in butter mixture on cookline 80°. Operator discarded.
- High Priority - Live flies in kitchen. Small flies around beer cooler near soda syrups.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 45°, garlic and oil 45°, and cooked chicken 44° in reach in cooler across from pizza over. Corrective action: operator instructed to keep make table closed.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Egg wash 48°, shrimp 48°, and scallops 50° over night in reach cooler holding at a temperature of 48°. Operator discarded items.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizzas on time at front counter. Out less than four hours. **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Wiping cloth bucket stored on cans of pizza sauce near pizza ovens. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Rear of ice bin under soda fountain in Librettos server area.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near beer cooler blocked by cases of alcohol. Also hand wash sink near dish machine blocked by dish racks.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of cleaner stored near clean dishes on rack near dish machine.
|
12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. 2 door reach in cooler internal thermometer reads 48'F
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Near deep fryer phf's 48'F-50'F; less than 6hrs corrective action moved to walkin cooler
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On pizzas at counter **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
|
6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Pizza boxes
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above pizza prep tables
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Plumbing system in disrepair. Prep table reach in cooler is pooling water
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Pizzas in display case at front counter
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Steele Mathis
|
1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 25-05-1 Observed single-service articles improperly stored. metal pans inverted on storage rack
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
|
10/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door reach in cooler across from deep fryers thermometer reads 60'F
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee cutting mushrooms without gloves Corrected On Site. washed hands put on gloves
- Critical - Observed expired Food Manager Certification.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. on stove Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. various potentially hazardous foods, 48'F-52'F , 2 door reach in cooler across from deep fryers Corrective action moved to walkin cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. over 400ppm QUAT in 3 compartment sink
- Observed single-service articles improperly stored. metal pans inverted on storage rack
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizzas at counter
|
7/27/2012 | Routine - Food | Warning Issued |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. employee drinking soda while chopping veggies
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. raw tuna in continental reach in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water 88'F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pasta and lasagna, reach in cooler under microwave, 55'F - 51'F Corrected On Site. stop sale issued
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. half and half Repeat Violation.
- Critical - Observed toxic item stored in food preparation area. sanitizer buckets stored on prep tables
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. could only provide copies of certificates
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. half and half in reach in cooler
- Observed single-service articles improperly stored. to go containers stored inverted Corrected On Site.
- Critical - Propane tanks stored inside facility. For reporting purposes only.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. items voluntarily discarded lasagna dated 11/19 noodles 11/21 Corrected On Site.
|
12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs hanging from oven
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar
- Critical - Hot water not provided/shut off at employee hand wash sink. front handwash sink nearest pizza table
- Critical - No complete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Internet training certificates not allowable as approved Food Handlers training - Florida Restaurant Assocation books on site for training- original certificates required for each employee
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - No proof of a currently certified food service manager on duty with four or more employees engaged in food preparation. **Letter dated 01/11 noted that Mike Romano has taken course Verbal from Jack that Mike Romano has passed and card was in the mail
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. using both green and red buckets for sanitizer, some are not labeled
|
2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef and veal in walk in cooler Corrected On Site - discarded
- Critical. Hot water not provided/shut off at employee hand wash sink. bar area only Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Licensing inspection
|
11/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Suite/Libretto's Pizzeria, 4880 Big Island Dr Ste 01, Jacksonville, FL »